Ambot Tik
Authentic Indian ambot tik made the traditional way — no shortcuts, just proper home-cooked flavour.
Ingredients
- Continued
- ½ of a 215gm tin of pilchards in tomato sauce
- 1 tspn red chilli
- 60 gm onion (prepared weight)
- ½ tspn black peppercorns
- 2 tbspn oil
- 1 tspn tamarind paste
- 2 tbspn medium curry powder
- 1 tbspn wine vinegar
- 1 lime
- 2 medium gloves garlic
- 1 tspn dried mint
- ½ red pepper
- 20 gm raisins
- 3 tbspn passata
- 100gm chickpeas or beans of choice
Method
- 1
Mix the curry powder with 1 tbspn of oil and 1 tbspn of wine vinegar and a little water to make a paste.
- 2
Crush the peppercorns in a pestle and mortar.
- 3
Soften the tamarind paste in a little hot water, removing any seeds that might be present.
- 4
Put the chickpeas or beans in a pan and lightly crush them with a potato masher (Pinto, Black eyed, Borlotti or any beans of choice can be used instead of chickpeas).
- 5
Zest and juice the lime.
- 6
Finely chop the onion.
- 7
Finely chop the red pepper.
- 8
Finely chop the chilli or used prepared chilli from a jar.
- 9
Finely chop the garlic.
- 10
Heat the wok and add 1 tbspn of oil.
- 11
Add the crushed peppercorns and fry for .
- 12
Add the onion and fry over a medium heat for .
- 13
Add the curry paste, garlic, chilli and red pepper, mix well and fry for .
- 14
Add the passata, beans and some water, stir well and fry for adding water as necessary to produce a thick sauce.
- 15
Break up the pilchards (½ small tin) and add to the pan along with the tamarind, stir well and simmer for .
- 16
Add juice from the lime, ½ of the lime zest and the mint, stir well and simmer for .
- 17
Stir in the raisins, heat through and serve.
- 18
Serve surrounded with rice and garnish with the remaining lime zest.